La carte
Vivez une nouvelle expérience culinaire par notre Chef Thierry Vaissière
Menu Découverte 550 dhs
Discovery Menu Dh550
D’ici / From Morocco
Salade fine marocaine à l’ancienne,
parfumée aux herbes et aux épices
Traditional Moroccan salads infused
with herbs and spices
Pastilla au pigeon
Pigeon pastilla
~
Pageot royal rôti, légumes à la chermoula
Roasted sea bream royal served
with chermoula vegetables
Epaule d’agneau, version Lham Mhamer,
Dattes Mejhoul farcies
aux noix façon Lalla Malika
Shoulder of lamb Lham Mhamer served with Lalla
Malika’s Medjool dates stuffed with almonds
~
Le traditionnel croustillant de Pastilla
au lait et aux amandes
Traditional crisp pastilla filled
with milk and almonds
Ou/Or
Croustillant de poire caramélisée
au beurre salé
Caramelised pear crisp
with salted butter
Ou/Or
Tarte citron de pays, juste différente
Country lemon tart, revisited
D’ailleurs / From Afar
Emincé de foie gras de canard
aigre doux de fruits
Sliced duck foie gras with
sweet and sour fruit
Duo de Saint Jacques et gambas,
espuma de pommes de terre
Duo of scallops and prawns with potato foam
~
Sole, crémeux de champignons aux saveurs de truffes noires, pommes purée
Sole with a creamy mushroom sauce finished with flavors of black truffles,
served with mashed potatoes
Filet de bœuf rôti dans son jus
pommes Macaire
Roast fillet of beef with jus
served with Macaire potatoes
(potato croquette)
~
Croustillant de poire
caramélisée au beurre salé
Caramelised pear crisp
with salted butter
Ou/Or
Transparence de fruits rouge
crème citron-gingembre
Red fruits with a lemon and ginger cream
Ou/Or
Tarte citron de pays, juste différente
Country lemon tart, revisited
Menu MB 450 dhs
D’ici / From Morocco
Salade fine marocaine à l’ancienne,
parfumée aux herbes et aux épices
Traditional Moroccan salads infused
with herbs and spices
Ou/Or
Pastilla au pigeon
Pigeon pastilla
~
Pageot royal rôti, légumes à la chermoula
Roasted sea bream royal served
with chermoula vegetables
Ou/Or
Epaule d’agneau, version Lham Mhamer,
Dattes Mejhoul farcies
aux noix façon Lalla Malika
Shoulder of lamb Lham Mhamer served
with Lalla Malika’s Medjool dates stuffed
with almonds
~
Le traditionnel croustillant de Pastilla
au lait et aux amandes
Traditional crisp pastilla filled
with milk and almonds
Ou/Or
Croustillant de poire caramélisée
au beurre salé
Caramelised pear crisp
with salted butter
Ou/Or
Tarte citron de pays, juste différente
Country lemon tart, revisited
D’ailleurs / From Afar
Emincé de foie gras de canard
aigre doux de fruits
Sliced duck foie gras
with sweet and sour fruit
Ou/Or
Duo de Saint Jacques et gambas,
espuma de pommes de terre
Duo of scallops and prawns with potato foam
~
Saint Pierre sauvage rôti, risotto vénéré, vinaigrette tiède aux citrons confits
Wild roasted Saint Pierre (John Dory) with blackrice risotto and a warm
vinaigrette of preserved lemons
Ou/Or
Filet de bœuf rôti dans son jus
pommes Macaire
Roast fillet of beef with jus
served with Macaire potatoes
(potato croquette)
~
Croustillant de poire
caramélisée au beurre salé
Caramelised pear crisp
with salted butter
Ou/Or
Transparence de fruits rouge
crème citron-gingembre
Red fruits with a lemon and ginger cream
Ou/Or
Tarte citron de pays, juste différente
Country lemon tart, revisited
ENTREES FROIDES/ COLD APPETISERS
Riviera antipasti with basil, mozzarella and olive oil
Beef carpaccio with pesto sauce and mature Parmesan
Carpaccio of red tuna with seasonal vegetables vinaigrette
Dakhla oysters (6)
Duck foie gras terrine with fig chutney
Caesar salad with prawns
Caesar salad with chicken breast and Parmesan Reggiano shavings
Seasonal vegetable salad
ENTREES CHAUDES/ HOT APPETISERS
Calamari simply pan-fried with parsley
Duo of scallops and prawns with potato foam
Sliced duck foie gras with sweet and sour fruit
Gratined of Dakhla oysters with a hint of champagne
Pumpkin soup with a light nut cream
Egg encocotte, creamy mushroom sauce and crispy soldiers, foie gras
POISSONS / FISH
Pan-fried sea bass with a roast beef jus infused with ceps, accompaniments of choice
Roasted sea bream, small raised Vegetable pistou
Roasted swordfish at the grenobloise with vegetables or potatoes
Roasted swordfish with vegetables or potatoes
Filet of goatfish at the grenobloise
Squid-ink pasta with a light cream sauce and quick-fried prawns
Wild roasted Saint Pierre (John Dory) with blackrice risotto
Pan-fried salmon, carrot and fennel declinasion, orange/carrot juice
Sole with a creamy mushroom sauce finished with flavors of black truffles, served with mashed potatoes
VIANDES / MEAT
Confit of duck as in the south west, sauted potatoes
Roast fillet of beef with jus, served with Macaire potatoes (potato croquette)
Large entrecôte steak with Macaire potatoes (potato croquette)
Fillet of beef Rossini with Macaire potatoes (potato croquette)
Chef’s exceptional half-pounder hamburger topped with a fried egg and servedwith home-made fries
Roast duck breast with caramelised fruit and a tangy jus
TERROIRS D'ICI / MOROCCAN SPECIALITIES
LhamMhamer shoulder of lamb served with LallaMalika’s medjool dates stuffed with almonds
Traditional pigeon pastilla
Roasted royal pageot with chermoula (herb and spice mix)
Mqualli country chicken with preserved lemon and pink olives, served with fondant potatoes
Traditional Moroccan salads infused with herbs and spices
ACCOMPAGNEMENTS / SIDE DISHES
Assortment of vegetables
Fresh green beans
Fried mushrooms
French fries
Mashed potato with butter
Basmati rice with butter
Black rice with mature Parmesan Reggiano
Les desserts
Pur cacao chocolate fondant with vanilla ice cream
Gourmet coffee with a taste of two desserts
Warm crispy and caramelised pear with salted butter
Traditional crisp pastilla filled, with milk and almonds
Orange mille-feuille
Red fruits with a lemon and ginger cream
Grand cru chocolate sphere
Apple tart with frangipane and caramel ice cream
Country lemon tart, revisited
Trilogy of sorbets with a nougatine crisp